Novel confectioners&#39; fat



3,085,882 NQVEL CQNFEQTHQNERS FAT Chester M. Goodiug, Westiicld, andornelius A. Cravens,

New Providence, N.J., assignors to Corn Products Company, New York,N.Y., a corporation of Delaware N Drawing. Filed Italy 25, 1960, Sex.No. 44,863 12 Claims. (Cl. 99-11fi) This invention relates to a novelconfectioners fat and to a method of producing same.

Confectioners fats, also known as hard butters, are composed, at thepresent time, of the so-called lauric-type fats. These fats whileproviding eminently suitable cocoa butter replacements are subject tothe vicissitudes of foreign importation, artificial trade restrictions,crop yields as affected by unfavorable seasonal climatic diversions fromnormal conditions as well as by insect and other infestations at thegrowing source. Furthermore, a manufacturer of lauric-type confectionersfats must plan to accumulate inventories much in advance of hisrequirements. In .a period of loWer-than-anticipated selling prices ofconfectioners fats, the unexpected demand for his product may leave himin serious short-supply with no immediate means for raw materialreplacement.

The lauric-type hard butters based upon coconut, babassu, palm kernel,cohune nut or other tropic fats are susceptible to hydrolysis ifadventitiously contaminated with fungal enzymes whereby objectionableflavors may develop under unfavorable storage conditions such as at highhumidities and temperatures. A reduction in the proportion of thelauric-type fats in a confectioners fat is desirable in order toincrease resistance to this latter type of. deterioration.

It is therefore an object of this invention to provide novelconfectioners fats which are more resistant to flavor deterioration thanpresently used confectioners fats. It is another object of thisinvention to provide novel fat compositions which have improved shelflife, particularly in warm weather. It is a further object of thisinvention to provide confectioners fats having less lauric-type fatsthan present hard butters. It is a further object to provide processesfor producing the novel confectioners fats of this invention. These andfurther objects will become apparent from the following detailedexplanation of the invention.

According to this invention there is provided a novel confectioners fatwhich comprises a component comprising an ester-interchanged lauric-typefat and a C -type fat, said component having an iodine value less thanabout 15 blended with a selectively partially hydrogenated fat componentof the C -type fat having an iodine value of not less than about 60.

This invention also provides for a process of producing these novelconfectioners fats which comprise reacting a lauric-type fat with ahardened C -type fat to produce an ester-interchanged fat having aniodine value of less than about 15 and then blending saidesterinterchanged fat with a selectively partially hydrogenated C -typefat having an iodine value of no less than about 60.

Thus according to this invention we have found that it is possible toeffect a reduction of the amount of the lauric-type fat required in aconfectioners fat by first effecting a preliminary fortification of. thelauric-type fat 3,085,882 Patented Apr. 16, 1963 in terms of itsphysical characteristics through reaction of the lauric-type fat with ahardened (I -type fat having an iodine value of less than about 40. Thehardened C type fats which may be employed in our composition areillustrated by such fats as cottonseed oil, cottonseed stearine, soyaoil, peanut oil, etc. The fortified confectionens fats thus producedhave an iodine value of less than about 15 and a Wiley melting point ofabout 95 to 110 F. All melting points in this application are Wileymelting points. The fortified confectioners fat is then blended with a C-type fat which has been partially hydrogenated under highly selectiveconditions to an iodine value of no lower than about 60. The finalproduct obtained is a fat which has a melting point of about 98-l15 F.and an iodine value of about 15-30. Thus, the proportion of lauric ortropic fat in our new hard butter is substantially reduced by a combinedand sequential use of a saturated C type fat of less than about 40iodine value through chemical reaction or ester-interchange with thelauric fat followed, as a second step, by physical admixture with thesame or another O -type fat having an iodine value of no less than 60,this latter fat having been subjected to partial and highly selectivehydrogenation. In general, the selective hydrogenation is employed toreduce the iodine value to below about and preferably below 75 and theresulting partially hydrogenated fat will contain only the homologousesters of the mono-unsaturated fatty acid, oleic acid. It is preferredthat the fat be entirely free of di-unsaturated and polyunsaturated acidesters but it may contain small amounts of the latter without seriouslyaifecting the physical properties of the new hard butter.

Generally the compositions of our invention will vary from about toabout 55% lauric-type fats and from about 15% to about 45% of the C-type fat.

It is also within the purview of our invention to react separatefractions of the lauric-tyrpe fat with different C -type fats to producedifferent ester-interchanged fats and to then blend these fats with thesame or different selectively hydrogenated C -type fat.

The following examples are illustrative of our invention and it will beapparent to those skilled in the art that many variations of theseexamples are possible.

EXAMPLE I 85 parts of saturated palm kernel fat and 15 parts ofsaturated cottonseed stearine are subjected to ester-interchange byknown procedures such as by heating in the presence of sodium methoxidecatalyst. The product is refined by water-washing. This provides theportion of the new hard butter in which the lauric fat is reduced inamount 'by chemical reaction with a C -type fat.

Another C -type fat, in this case corn oil, is hydrogenated under highlyselective conditions to aniodine value of 66.0. This provides theportion of 'C type fat for physical admixture with the reacted portiondescribed in the first part of this example.

65 parts of the reacted portion are mixed with 35 parts of thehydrogenated portion to provide a confectioners fat containing only 55%lauric fat.

The fat compositions had the properties shown in Table I below.

Table I S.C.I.,F. M.P S.P. I.V.

Reacted Portion: (1) 85 pts. Satd.

Palm Kernel, pts. Satd. Cottonseed Stearine 102.0 34.0 1.0 07.9 58.949.3 21.1 0.5 Hydrogenated Portion: (2) Partiallyhydgd. Corn 011 107.033.0 00 00.1 40.0 30.0 21.8 8.0 Blended Product: (3) #1-65 parts,

#2-35 parts 103.0 33.1 23.0 02.0 48.0 30.1 12.0 1.0

EXAMPLE II 73 parts of saturated coconut oil and 27 parts of Table Insaturated cottonseed stearine are subjected to ester-interchange asdescribed in Example I. o

S.C.I., F. Separately, cottonseed 011 18 hydrogenated under highly M.P8.1. I.V. selective conditions to an iodine value of 60 and a blend 0 Io 70 80 02 102 18 prepared employing parts of the rearranged productwith 45 parts of the separately hydrogenated but un- B1endedPmdrearranged cottonseed 011. not 104.0 34.3 22.8 57.0 43.3 33.7 13.4 1.8

The fat compositions had the properties shown in Table II below.

Table II S.C.I.,F. M.P S.P. I.V.

Reaoted Portion: (1) 73 pts. Sntd.

Coconut Oil, 27 pts. Satd. Cot- 00115000 Stearine 104.0 35.3 3.0 03.952.1 44.0 21.8 3.5 Hydrogenated Portion: (2) Partially HydrogenatedCottonseed 100.0 32.1 00.0 53.5 30.8 20.7 14.2 1.5 Blended Product (3)#1-55 parts,

#2-15 parts 103.0 32.3 28.3 54.2 39.0 30.4 12.0 2.1

EXAMPLE IV EXAMPLE III To 65 parts of the reacted portion of Example 2was added 35 parts of soybean oil which had been selectivelyhydrogenated to an iodine value of 67.6 (M.P. 105.3- Wiley). 'Iheblended product had the properties shown in Table III.

To illustrate how greater resistance to softening at summer temperaturesmay be achieved, a reacted portion similar to that of Example II may beblended with a second reacted portion in which the C -type fat isincreased. The final blended product comprises 3 components. The fatcompositions had the properties shown in Table IV below:

In addition to the foregoing advantageous features of our newconfectioners fat, we have also discovered that it is remarkablytolerant to the presence of cocoa fat. Ordinarily, confectioners fatsmust be guarded against contamination by cocoa fat because of thelatters reluc- 7. An edible fat composition having a melting point ofabout 98 to about 115 F. and an iodine value of about 15 to about 30,comprising an ester-interchanged component of a lauric-type fat with a C-type fat, said interchanged component having an iodine value less thantance to undergo tempering under conditions normally about 15, blendedwith at least about 15% of a selecemployed in the tempering ofconfectioners fits. Now, tively partially hydrogenated fat component ofa C tempering, being a crystallization phenomenon, can be type fat, saidpartially hydrogenated fat having an iodine studied by dilatornetricmeans, a method which gives value no less than 60. quantitative data onan otherwise empirical procedure. 8. An edible fat composition having amelting point The dilatometric method employed by us to reveal the ofabout 98 to about 115 F., and an iodine value of unexpectedcompatibility of our new confectioners fats about to about comprising anester-interchanged and cocoa fat was that of Fulton et al. (ll. Amer.Oil component of a lauric-type fat with a C -type fat, said Chem. Soc.31, 98 (1954)) except that the values for interchanged component havingan iodine value less than SCI are those observed after 24 hours at eachtempera- 15 about 15 and a melting point of about 95 to 110 F., ture.This compatibility is shown in Table V below. blended with at leastabout 15% of a selectively partially Table V 5.01., F. MP S.P IV

1. Product similar to that 01 Examplel 101.8 31.5 23 6 64.3 53.2 39.818.4 4.0 2. Cocoa fat 82.9 26.8 37.3 72.9 51.6 12.4 0.0 3. 90 parts (1),10 parts (2) 101. 2 62.4 48.5 32. 9 14-5 4.3

Thus, it appears that our new confectioners fats are hydrogenated fatcomponent of a C -type fat, having an capable of substantiallymaintaining their content of solid iodine value of about 60-75, saidester-interchanged comfat at temperatures above those at which cocoabutter is 30 ponent varying from about 85 to about 55% of thecomcompletely melted even when the latter is present in signifpositionand said partially hydrogenated fat component icant proportions. Theimportance of this revelation lies varying from about 15 to about 45% ofsaid composiin the fact that confectioners coatings containing a majortion. proportion of confectioners fat may be up-graded in color 9. Anedible confectioners fat composition having an and in flavor by thepermissible use of high-fat cocoa iodine value of at least about 15comprising at least one powder and even a proportion of chocolate liquorof the ester-interchanged component of a lauric-type fat and usualapproximately 50% cocoa butter content. a C -type fat having an iodinevalue of less than about Having thus provided a written description ofthe 15, blended with at least about 15% of a selectively parpresentinvention and provided specific examples thereof, tially hydrogenatedfat component of a C -type fat havit should be understood that no unduerestrictions or ing an iodine value of no less than 60. limitations areto be imposed by reason thereof but that 10. A process of producing anedible confectioners the present invention is defined by the appendedclaims. fat having an iodine value of at least about 15 com- We claim:prising reacting a lauric-type fat with a hardened C -type 1. An ediblefat composition having an iodine value of fat to produce anester-interchanged fat having an iodine at least about 15 comprising acomponent having an value of less than about 15 and then blending saidesteriodine value less than about 15 comprising an esterinterchanged fatwith at least about 15% of a selectively interchanged lauric-type fatand C -type fat, blended with partially hydrogenated O -type fat havingan iodine value at least about 15% of -a selectively partiallyhydrogenated of no less than about 60. fat component of a C -type fathaving an iodine value of 11. A process of producing an edibleconfectioners fat not less than 60. which comprises reacting alauric-type fat with a saturated 2. The product of claim 1 in which theester-inter- C -type fat to produce an ester-interchanged fat havingchanged component has a Wiley melting point of about an iodine value ofless than 15 and a melting point of 95 to b 110 F, about 95 to 110 F.and then blending said ester-inter- 3. The fat composition of claim 1 inwhich the parch ged fat with at least about 15% of a selectively tiallyhydrogenated component is soybean oil of an iodine partiallyhydrogenated C -type fat having an iodine value value of -75. of no lessthan about 60 thereby producing a confec- 4. The fat compositionaccording to claim 1 in which tioners fat having a melting point of atleast about 98 F. the C -type fat of the ester-interchanged component isand an iodine value of at least about 15. cottonseed stearine,hydrogenated to an iodine value of 12. A process of producing an edibleconfectioners less than about 40. 60 fat having a melting point of about98 to about 115 F.

A edible f p s i avi g an iodine value and an iodine value of about 15to about 30, which com- O at as about 15 comprlslng a collllwnellt havmgan prises reacting a lauric-type fat with a saturated C -type iodinevalue less than about 15 compl'lslng an ffat to produce an esterinterchanged fat having an iodine fl g l f -iyp l l l a agle-5Y1 i i t gl an value of less than 15 and a melting point of about 95 10 me Va o658 t out b an 6 at east to about 110 F., said O -type fat having aniodine value about 15% of a selectlvely partially hydrogenated fat ofless than 40, and then blending said ester-interchanged component of a C-type fat havmg an iodine value of no f less than about 60. at with atleast about 15% of a selectively partially hy- 6. An edibleconfectioners fat having an iodine value g gg g' i havmg an wdme Valueof from of at least about 15 comprising an ester-interchanged a to a outcomponent of a lauric-type tat and a C -type fat having a Wiley meltingpoint of about to F., References cued m the file of thls patent blendedwith at least about 15% of a selectively par- UNITED STATES PATENTStially hydrogenated fat component of a C -type fat 2,726,158 Cochran eta1. Dec. 6, 1955 having an iodine value of no less than about 60. 752,936,238 Weiss May 10, 1960

1. AN EDIBLE FAT COMPOSITION HAVING AN IODINE VALUE OF AT LEAST ABOUT 15COMPRISING A COMPONENT HAVING AN IODINE VALUE LESS THAN ABOUT 15COMPRISING AN ESTERINTERCHANGED LAURIC-TYPE FAT AND C18-TYPE FAT,BLENDED WITH AT LEAST ABOUT 15% OF A SELECTIVELY PARTIALLY HYDROGENATEDFAT COMPONENT OF A C18-TYPE FAT HAVING AN IODINE VALUE OF NOT LESS THAN60.